Elderflower Champagne Cocktail

The Spicy Olive’s Elderflower Champagne Cocktail

ELDERFLOWER CHAMPAGNE COCKTAIL
1 bottle Rose Champagne, very cold- The Spicy Olive recommends J Rose availabe at our wine shop!
Angostura bitters (you will need a few dashes per drink)
4 teaspoons of Elderflower White Balsamic
Fresh berries for garnish, optional

Start off by adding a teaspoon to your glass , add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.

Elderflower Champagne Cocktail

Elderflower Champagne Cocktail

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The Spicy Olive's Pickeld Cauliflower

The Spicy Olive’s Pickled Vegetables

Summer vegetables are plentiful now. Here is a delicious pickling recipe submitted by Dianne Whitten, who works at The Spicy Olive, Montgomery. You could use many of our balsamic vinegars to pickle an assortment of vegetables. The Serrano Honey, used in this recipe, gives the pickled vegetables a little kick!
Pickled Cauliflower and Carrots

Ingredients

  • ½ head of cauliflower
  • 2 carrots
  • 1 garlic clove
  • 3 sprigs fresh dill
  • 1 tablespoon pickling salt
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon mustard seed
  • 1½ cups Spicy Olive Serrano honey vinegar
  • 1 cup water
  • Directions:

Cut the cauliflower into florets and the carrots in ½ inch circles. Pack the cauliflower, carrots, garlic and dill tightly into the jars, leaving ½ inch of head space at the top. Set aside.

Combine the salt, paprika, mustard seeds, vinegar and water in a nonreactive saucepan. Bring to a boil then reduce heat to low and simmer for 5 minutes.

Carefully ladle the hot pickling liquid into the jars, leaving ½ inch headspace in each. Cap with lids and bands then cool for 2 hours before refrigerating.

The pickled cauliflower can be refrigerated for 7-10 days.

Notes

Makes 1 quart or 2 pint

Recipe submitted by Dianne Whitten, Spicy Olive team member

The Spicy Olive's Pickeld Cauliflower

The Spicy Olive's Pickled Vegetables

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The Spicy Olive's Sauteed Spinach and Mushrooms

The Spicy Olive’s Sauteed Spinach and Mushrooms

A delicious vegetable side dish to complement any entree. Using a robust olive oil from The Spicy Olive  with a high bio-phenol count adds heart health and anti inflammatory properties to your vegetable. The olive oil traps in the phyto- nutrients of the spinach and mushrooms and adds to them all the health benefits of the olive oil. It is a win-win for your body!

The Spicy Olive's Sauteed Spinach and Mushrooms

The Spicy Olive's Sauteed Spinach and Mushrooms

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 Tbsp The Spicy Olive's Ultra Premium extra virgin olive oil medium or robust for health benefits
  • 3 cloves garlic smashed
  • 2 cups cremini or white mushrooms sliced
  • 10 ounces baby spinach fresh
  • 1 Tbsp The Spicy Olive's A-Premium white balsamic vinegar

Method
 

  1. Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender.
  2. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted.
  3. Transfer to a serving platter or bowl and drizzle with Balsamic Vinegar.

The Spicy Olive's Lemon Cherry Biscotti

The Spicy Olive’s Cherry and Lemon Biscotti

Recipe:
CHERRY & LEMON OLIVE OIL BISCOTTI
3 1/4 cups all-purpose flour
1/2 cup The Spicy Olive’s Lemon Infused Olive Oil
3 large eggs, beaten
1 cup granulated sugar
1 teaspoon almond extract
1 cup blanched slivered almonds
1 cup dried cherries
1 tablespoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 F.
Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)
Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2″ thick, by 4″ wide, by 12″ long.
Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown. Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1″ long cookies – for approximately 12 cookies per log.
Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.
The Spicy Olive's Lemon Cherry Biscotti

The Spicy Olive's Cherry and Lemon Biscotti

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The Spicy Olive's Blackberry Gallettte

The Spicy Olive’s Cran-Blackberry Gallete

A great dessert idea to use summer’s fresh blackberries!
Recipe:
CRAN-BLACKBERRY PEAR GALETTE
1 cup all-purpose flour plus extra for your work surface
A pinch of salt
3 tablespoon sugar divided
6 tablespoons unsalted butter
3 tablespoons iced water
2 packs fresh blackberries-12oz pks
1 small-medium sized pear. cut roughly into small cubes
2 teaspoon The Spicy Olive’s Cranberry Pear Balsamic (would also be delicious with Blackberry Ginger balsamic)
3 tablespoons milk
– serve with whip cream or vanilla ice cream
Preheat your oven to 425 degrees F. Place the flour, salt and 1 tablespoons sugar into a bowl, add the butter, cut into small pieces. Break the butter up in the flour with your fingers until it’s like the size of small peas. Add the iced water and gently mix until it all comes together. Place the dough in a zip lock bag and keep in the fridge for at least 30 minutes to relax. In a bowl, add the blackberries, diced pear, 1 tablespoon sugar and Cranberry Pear Balsamic and toss until the blackberries and pears are coated. Roll the dough out into a circle about 10 inches wide in diameter. Transfer the pastry carefully to a large baking tray with a piece of parchment paper. Place the blackberry pear mixture in a pile in the center of the pastry leaving a 2-inch border. Fold the border in towards the fruit creating a break wall to stop the filling from coming out. Using a pastry brush, glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar. Bake in the oven for 20 minutes at 425 degrees F. then reduce the heat to 375 degrees F. Bake for an additional 40-45 minutes or until the galette crust is golden and the fruit is slightly bubbling. Let cool for 10 minutes before slicing.
The Spicy Olive's Blackberry Gallettte

The Spicy Olive's Cranberry Pear Gallete

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Peach Caprese Salad

The Spicy Olive’s Summer Peach Caprese

Recipe:
SUMMER PEACH CAPRESE SALAD
8 oz. good quality whole milk ricotta / or your choice of cheese
A large ripe peach, sliced
1/4 cup fresh torn basil leaves
2 tablespoons The Spicy Olive’s Ripe Peach White Balsamic
2 tablespoons The Spicy Olive’s  Picual or other Single varietal olive oil
salt & pepper to taste
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper.
Peach Caprese Salad

The Spicy Olive's Summer Peach Caprese

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The Spicy Olive's Key Lime Mango Frozen Yogurt

The Spicy Olive’s Mango Frozen Yogurt

Recipe:
CITRUS & MANGO FROZEN YOGURT
* Special equipment needed: ice cream maker
Ingredients
2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit puree of choice)
1 cup heavy cream
2 tablespoons powdered milk
1 cup sugar
1/2 teaspoon salt
1/4 cup The Spicy Olive’s Lime Olive Oil
2 Tablespoons The Spicy Olive’s Key Lime White Balsamic
In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)
The Spicy Olive's Key Lime Mango Frozen Yogurt

The Spicy Olive's Mango Frozen Yogurt

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The Spicy Olive's Creamy Lemin Chicken

The Spicy Olive’s Lemon Chicken

A great dinner recipe!
CREAMY LEMON CHICKEN
4 Thinly Sliced Chicken Breasts
1 teaspoon Salt
3/4 teaspoon Pepper
1/2 cup Flour
2 Tablespoons The Spicy Olive’s Butter Infused Olive Oil
2 Tablespoons The Spicy Olive’s Tuscan Herb Infused Olive Oil
½ onion – chopped
3/4 cup Chicken Broth
2 Tablespoons Lemon Juice
1 Lemon – sliced
2 garlic cloves, minced
1/4 cup Heavy Cream
garnish with diced fresh parsley
Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken.
Heat butter infused oil and Tuscan Herb oil in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on a plate. Sautee onion until translucent and stir in chicken broth, lemon juice, lemon zest, and garlic. Cook for 5 minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes.
Taste sauce and add salt to taste.
Place chicken breast back into pan and coat with sauce. Cook until heated through. Sprinkle with Italian parsley.
The Spicy Olive's Creamy Lemin Chicken

The Spicy Olive's Lemon Chicken

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The SPicy Olive's Cucumber Salad

The Spicy Olive’s Summer Cucumber Salad

I love summer cucumber salads. This recipe has a Greek Salad inspiration to it. I also make Cucumber salads with The Spicy Olive’s Peach balsamic with a single varietal olive oil or our Basil olive oil, our new Ultra Premium white balsamic and our New Rose white balsamic are also terrific on this salad!( Cucumbers, tomatoes and thinly sliced onion ) Simply delicious!
 Recipe:
CUCUMBER SUMMER SALAD
1 English cucumber, thinly sliced
2 cups grape or cherry tomatoes – halved
1 medium red onion – sliced in halves
1/2 cup Oregano Vinaigrette
Crumbled Feta Cheese
Vinaigrette:
3/4 cup of Fused Lemon Olive Oil
1/4 cup The Spicy Olive’s Oregano White Balsamic Vinegar
1/2 teaspoon of salt
Black pepper to taste
Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.
Credit: Jojet Ortega-Veronica Foods
The SPicy Olive's Cucumber Salad

The Spicy Olive's Summer Cucumber Salad

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The Spicy Olive's Wedge Salad

The Spicy Olive’s Wedge Salad

The traditional salad from your favorite steak house made with olive oils from The Spicy Olive!
Recipe:
1 head iceberg lettuce
6 slices bacon cooked & crumbled
1 tablespoon chives diced
DRESSING
2 tablespoons The Spicy Olive’s Garlic Infused Olive Oil
2 tablespoons The Spicy Olive’s Madagascar Black Peppercorn Infused Olive Oil
3/4 cup low fat buttermilk
1 tablespoon juice from 1 lemon
1/4 cup Gorgonzola cheese
Kosher salt
Cook bacon and crumble when done. – set aside
Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste.
Core the lettuce and cut into 8 wedges.
To serve, drizzle dressing over top of wedges and sprinkle with bacon.
The Spicy Olive's Wedge Salad

The Spicy Olive's Wedge Salad

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